Effect of Urtica dioica L. on the growth of Staphylococcus aureus in traditional dry fermented sausage ("sucuk")

Kaban, Güzin; Aksu, Muhammet İrfan; Kaya, Muhammet Dursun

doi:10.1111/j.1745-4573.2008.00125.x

Makale Tam Makale Uluslararası 2008 Açık erişimli

Effect of Urtica dioica L. on the growth of Staphylococcus aureus in traditional dry fermented sausage ("sucuk")

Güzin Kaban, Muhammet İrfan Aksu, Muhammet Dursun Kaya

JOURNAL OF MUSCLE FOODS Cilt 19 · Sayı 4 · ss. 399–409 · 01.10.2008

DOI ile aç

Özet

The effect of Urtica dioica L. on the growth of Staphylococcus aureus was investigated in "sucuk," a Turkish dry fermented sausage. The different levels of dried ground U. dioica L. (0, 1, 3 and 5%) were added to sucuk batters, and these batters were contaminated with S. aureus (10(4) cfu/g). Numbers of S. aureus, Micrococcus/Staphylococcus and lactic acid bacteria (LAB) were determined during the ripening period. In addition, values of pH and a(w) were analyzed.

Atıf için künye

Kaban, G., Aksu, M. İ., & Kaya, M. D. (2008). Effect of Urtica dioica L. on the growth of Staphylococcus aureus in traditional dry fermented sausage ("sucuk"). JOURNAL OF MUSCLE FOODS, 19(4), 399–409. https://doi.org/10.1111/j.1745-4573.2008.00125.x

BibTeX

@article{kaban2008-271447,
  author = {Kaban, Güzin and Aksu, Muhammet İrfan and Kaya, Muhammet Dursun},
  title = {Effect of Urtica dioica L. on the growth of Staphylococcus aureus in traditional dry fermented sausage ("sucuk")},
  journal = {JOURNAL OF MUSCLE FOODS},
  year = {2008},
  volume = {19},
  number = {4},
  pages = {399--409},
  issn = {1046-0756},
  doi = {10.1111/j.1745-4573.2008.00125.x},
  url = {https://akademik.atauni.edu.tr/yayinlar/271447-effect-of-urtica-dioica-l-on-the-growth-of-staphylococcus-aureus-in-traditional}
}